Espresso Coffee Residues: A Valuable Source of Unextracted Compounds
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چکیده
منابع مشابه
TITLE : Influence of coffee / water ratio on the final quality of Espresso Coffee . RUNNING TITLE : Coffee / water ratio on Espresso Coffee quality
Espresso Coffee is a poliphasic beverage which physicochemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the percolation process technical conditions. The aim of this work was to evaluate the influence of coffee/water ratio on the physicochemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabi...
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Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espress...
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Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids which are associated with therapeutic and pharmaceutical effects, due to antimicr...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2012
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf3018854